Truffle gnocchi (spätzle)

Ingredients

Instructions

Work the flour into the egg and add enough water to make a loose dough. Add a pinch of salt and grate in one truffle that has been carefully cleaned with a fine brush.

Scrape the pasta dough through the back of a grater into boiling salted water. When the spätzle rises to the surface it is ready. Remove with a slotted spoon and drain. It is better not to cook all the pasta at once as it can stick easily. Cook in 2 or 3 rounds and drain well. Toss the spätzle pasta in olive oil on the stove until it receives a little colour. Grate the remaining truffle over the pasta before serving with a crunchy salad.

The pasta is also delicious with an egg broken in while frying in the pan.